1. 1

   Step 1

   Clean the carrot, celery, and onion. Cut the vegetables into large chunks.

2. 2

   Step 2

   Trim the veal (800 g) by removing any cartilage or excess fat.

3. 3

   Step 3

   In a large pot, combine the veal, vegetables, 1 clove of garlic, 1 bay leaf, the cloves, and the black peppercorns.

4. 4

   Step 4

   Pour in 250 g of white wine, 1.5 l of water, 3 tablespoons of oil, and salt to taste.

5. 5

   Step 5

   Bring to a boil, skim off any foam from the surface, and cook over low heat for 45 minutes.

   Timer 45 min
6. 6

   Step 6

   Check that the internal temperature of the meat is 65°C. Drain and let cool completely.

7. 7

   Step 7

   Strain 150 g of the cooking broth and set it aside.

8. 8

   Step 8

   Boil 2 eggs in boiling water for 9 minutes. Cool them, peel them, and cut them into quarters.

   Timer 9 min
9. 9

   Step 9

   In a blender, combine the hard-boiled eggs, 100 g of tuna, 3 anchovy fillets, and 5 g of desalted capers.

10. 10

    Step 10

    Blend, gradually adding the 150 g of broth until a smooth cream is obtained.

11. 11

    Step 11

    Slice the cold veal with a smooth-bladed knife.

12. 12

    Step 12

    Arrange the slices on a plate, cover with the tuna sauce, and garnish with the caper berries.

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